This Mango Passion Fruit Pavlova combines beautiful crisp meringue and softly whipped cream with fresh mango and passion fruit to create a perfect Summery dessert. Stunning to look at and with an amazing flavour, this pavlova will be sure to please a crowd.
I'm all about light dessert recipes for the Summer and having lived in Australia for the majority of my adult life, I know that the incredible Pavlova makes the perfect dessert for a warm climate.
This Mango Passion Fruit Pavlova is one of my favourite flavour variations that I make. The meringue layers are light as a cloud and topped with lashings of softly whipped cream combined with crème fraîche. Freshly sliced juicy mango and passion fruit top this sensational dessert making it as tasty as it is beautiful.
Pavlova's don't need to be relegated to just the Summer months though. My Black Forest Pavlova, Christmas Wreath Pavlova and Cranberry Mini Pavlovas are all perfect for the holiday season and Christmas.
Some people find making meringue intimidating but with my process images, step instructions, and useful tips I hope that we can succeed together. This is a long post but I promise that the content is useful! If you prefer, hit the ‘jump to recipe’ button at the top of the post to head straight to the recipe card.
❓ What is Pavlova?
Originating in the 1920's, Pavlova is a meringue-based dessert named after a famous ballerina, Anna Pavlova, who was touring Australia at the time. The meringue replicated the soft white layers of Anna's tutu! How lovely is that?!
Pavlova is made up predominantly of egg whites and sugar. Once whisked until thick and glossy, the egg whites are baked in a low-temperature oven for an extended time.
The result is a meringue with a crisp shell on the outside. The interior is soft and marshmallowy or chewy, depending on the length of time it's baked for. It's sweet and has a divine melt-in-your-mouth quality.
A Pavlova is usually topped with whipped cream and fresh fruit and often drizzled in a coulis or curd. It's light, sweet, and absolutely delicious. Every year, at home, we have a version of it as our Christmas Day dessert - perfect after a big meal!
🌟 Why You'll Love This Recipe
- Undeniably delicious! The tangy whipped cream with crème fraîche and lime offsets the sweetness of the meringue itself perfectly. You then get all the tropical vibes with the juicy mango slices and passion fruit pulp.
- Makes for a great make-ahead dessert. One of the best things about this dessert is that you can prepare the separate components that can be made ahead. Then all you have to do is layer them up just before serving.
- Perfect for every occasion. Seriously, this pavlova recipe suits all manner of celebrations, gatherings, and get-togethers, large and small. Perfect for the warm weather months, it also suits the Holiday season too!
🧾 Ingredients Needed
The ingredients needed to make this Mango Passion Fruit Pavlova are simpler than you may think. The meringue is made up of only 4 ingredients but read on to see some important notes I've made on specific ingredients.
- Egg Whites - I've used large eggs for the whites. A little tip - it's easier to separate the egg whites from the yolks when the eggs are cold. However, the egg whites must be at room temperature when making the meringue.
- Sugar - Superfine or caster sugar is best to use as it dissolves into egg whites quicker than regular sugar. Make your own by blitzing granulated sugar in a food processor. Just don't take it too far and turn it into icing sugar!
- Lemon Juice or White White Vinegar - You can use either when making a meringue. The egg whites just need an acidic component to help stabilize the meringue whilst baking.
- Cornstarch - The cornstarch (cornflour) also helps to bind and stabilize the liquid in the egg whites and helps prevent the liquid from seeping out.
- Mango and Passion Fruit - I always recommend selecting fresh ripe fruit when you can. However, I realize that you may not have access to fresh so please substitute with canned mango slices (drain the juice and reserve for a cocktail!), and canned passion fruit pulp if need be.
- Cream and crème fraîche: Use double cream (heavy cream) as the high-fat content makes it more stable when whipped. The crème fraîche adds the perfect amount of tang that cuts through the sweetness of the meringue.
👩🏻🍳 How to Make
This section has plenty of images and detailed instructions to help guide you through making this awesome dessert. It's more detailed than the recipe card below and worth a read before making this recipe.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
Make the Meringue
STEP 1: Prep the oven and trays. Preheat the oven to 140C (280F). When the meringue goes into the oven, the temperature is turned down immediately, and the meringue is baked for a long time.
The long bake time on low heat allows the exterior to set whilst still maintaining its white colour, and the whipped egg inside slowly cooks through to produce its marshmallowy texture. Low and slow is definitely best!
Prep the baking trays. Line two trays with parchment paper, then draw a circle on each piece of paper approx 26cm (10-in) in diameter (Image 1). Use a bowl as a guide to trace around. Turn over the parchment paper so that the pencil is on the underside.
TIP: Pavlova Shape
Today's pavlova recipe is made using two discs of meringue that are layered with the cream between the discs, but also on the top.
Personally, if you're nervous about making meringue, this method of creating two thinner meringue layers, rather than one tall meringue, as in my Black Forest Pavlova, is more foolproof. There's less risk of the meringue cracking or collapsing after baking.
TIP: Ensure your equipment is clean and dry
Your stand mixer bowl and whisk must be clean, grease-free, and totally dry before whipping the egg whites. Any moisture or grease will inhibit the egg white's ability to aerate to the required volume.
STEP 2: Whisk the egg whites to a soft peak. This is the first step in making the meringue. Add the whites into a stand mixer bowl fitted with the whisk attachment, and whisk on medium-low speed until soft peaks form (Image 2).
You'll know when this happens because the egg whites will gradually turn white and start to look foamy and aerated.
STEP 3. Add the sugar gradually. Turn the mixer to low and then add 1 tablespoon of sugar at a time into the mixing bowl whipping well for approximately ten seconds before the next addition (Image 3).
Take your time over this part; it can take a good couple of minutes until all the sugar is added. Scrape down the sides of the bowl periodically, as the sugar granules can stick around the sides. Once all the sugar is added, turn the beaters to high and whip for a further 5 minutes.
STEP 4. Add in lemon juice and cornflour and whip until glossy.
Add the lemon juice (or white vinegar) and the cornflour, then continue to whip for a further 5 minutes. The meringue should not be grainy. If you feel any graininess when rubbing a bit of meringue together (Image 4), then carry on whipping for a bit longer.
It should be thick and shiny and hold its shape when ready (Image 5).
STEP 5: Spoon meringue onto the trays and bake. To stop the baking paper from slipping and dollop a bit of meringue under the four corners of the paper and stick it down (Image 6).
Divide the meringue between the two baking trays and dollop it into the rings drawn on the parchment paper. Use an offset spatula or the back of the spoon to shape the meringue into two circular discs (Image 7).
Bake. Place the tray into the oven and turn down the temperature to 110C (230F) and bake the meringue for 1.5 hours. Once the time is up, turn off the oven but leave the meringues inside, leaving the door closed to cool completely. DO NOT OPEN IT!!
Whip the Cream
STEP 6: Whip the cream. Add the cream, icing sugar, and lime zest into a bowl (Image 8) and whip until soft peaks form. Add the crème fraîche and fold it through until combined (Image 9).
How to Slice A Mango
There are many various ways to slice a mango. In my images, I've cut the mango cheeks into thin slices. There's no right or wrong way of decorating the mango on the top of the Pavlova. If you prefer to top it with cubed mango then go for it.
Check out this useful website with different methods of How to Cut a Mango if you need some guidance.
Assemble the Mango Passion Fruit Pavlova
STEP 7: Layer the components. Place one meringue disc onto your chosen serving plate. Dollop half the lime whipped cream over the top and carefully spread it out evenly. Then spoon half the passion fruit pulp over the cream (Image 10).
Place the remaining meringue layer onto the passion fruit cream. Dollop and evenly spread the remaining cream onto the meringue (Image 11). Decorate with mango slices, and the remaining passion fruit (Image 12).
Optional: add more lime zest and some mint leaves for decoration (Image 13).
🥣 How To Serve
This Mango Passion Fruit Pavlova has to be eaten pretty much as soon as you've decorated it. The moisture from the cream and passion fruit pulp will start to soften the meringue and you'll lose the distinctive meringue crunch.
💭 Recipe Pro Tips
- Use ingredients at the correct temperature. Egg whites whip far better when at room temperature. Whereas cream whites are better when cold.
- Ensure your equipment is clean and dry. Any water or grease in the stand mixer bowl will stop the egg whites from whipping.
- No yolks in the egg whites! Even the smallest amount of yolk in the egg whites will stop the whites from whisking. I recommend separating each egg into a small bowl one at a time so that you don't ruin the whole batch of whites if you do get some yolk.
- Add the sugar slowly. Make sure to add the sugar bit by bit. Adding it too quickly will deflate the eggs and it will be hard to whip them to the glassy peaks that we need.
- Keep the oven door closed. Don't be tempted to open the door. Absolutely no sneak-peeking at the Pavlova baking. Any change in air temperature will cause the meringue to collapse and crack.
📋 Recipe FAQs
Don't worry - this is totally normal for the pavlova to crack a little as it's such a delicate dessert.
The whipped cream will solve that problem and cover up any cracks! If the cracks can't be covered up, then turn it into an Eton Mess. Break up the meringue, divide it into individual glasses, and top it with the cream, mango, and passion fruit then repeat the layers. The flavour is identical, and you've made perfect individual portions! Check out my Strawberry Eton Mess for inspiration.
Once baked, if you find there's a sticky syrup seeping out of the base and around the edges of the meringue, this weeping is most likely because the sugar hadn't dissolved into the egg whites enough. They needed more time whisking together.
My Caramel Pie, Sable Breton Tart, and Chocolate Gelato recipes are all great ways to use up leftover egg yolks.
You can store leftover egg yolks in an airtight container in the fridge for up to 4 days. If the yolks are still intact then cover them with a little water to stop them drying out.
❄️ Storage and Freezer Instructions
To store: Meringue is best stored 'undressed'. Once cooled completely, gently place the meringue discs into an airtight container and store them at room temperature for up to 5 days. Do not refrigerate. The whipped cream and fresh fruit can be refrigerated in separate airtight containers for up to four days.
To freeze: Meringue can be frozen but not the Pavlova fully assembled. Freeze meringue discs on the baking trays, and then once hard, store them in a freezer-safe container or zip lock bag for up to 3 months. Thaw at room temperature, ensuring they do not come into contact with any moisture.
More Awesome Summer Recipes
If you tried this Mango Passion Fruit Pavlova Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Mango and Passion Fruit Pavlova Recipe
- 6 large eggs whites, room temperature
- 300 g caster sugar (superfine)
- 1 teaspoon fresh lemon juice , or white vinegar
- 10 g cornflour (corn starch)
Lime Whipped Cream
- 300 ml double cream (heavy cream), cold
- 40 g powdered icing sugar (confectioners’ sugar)
- 1 lime zest
- 240 ml crème fraîche
- 2 fresh mangoes, peeled and sliced thinly
- 70 g passion fruit juice, pulp and seeds, equivalent of 3 passion fruits
- lime zest (optional), optional
- mint leaves (optional)
- Preheat the oven to 140°C (284°F). Line two baking trays with parchment paper and trace a 26cm (10 inches) in diameter circle on each piece of paper. (This circle should be smaller than the plate or cake stand that you're serving your pavlova on.) Turn the parchment paper over so that the pen/pencil line is underneath.
- In the bowl of a stand mixer fitted with the whisk attachment, whip your egg whites until soft peaks form (about 3 mins).
- Whilst whisking, add the caster sugar one spoonful at a time. (In between each spoon, whisk for 10-15 seconds before adding the next spoonful). Once all the sugar is added, continue whisking for 5 more minutes.
- Add the lemon juice (or white vinegar), and corn flour and whisk for another 5 minutes. By now, the egg white mixture should be thick and glossy, and the sugar should be fully incorporated. If you rub a bit of mixture between your thumb and finger, there should be no grit as the sugar has fully blended if there is, then continue to whip for a couple more minutes.
- Evenly divide the meringue mixture onto your lined baking trays into the circles that you've drawn. Spread out the meringue with a back of a spoon or spatula to create two meringue discs.
- Place the baking tray in the oven and immediately reduce the oven temperature to 110°C (230°F) and bake for 1 ½ hours. Then turn the oven off and leave them in the oven for a minimum of 2 hours to cool completely.
Lime Whipped Cream
- Add the cream, icing sugar, and lime zest into a bowl and whip until soft peaks form. Add the crème fraîche and fold it through with a rubber spatula until just combined.
- Place one meringue disc onto your chosen serving plate. Dollop half the lime whipped cream over the top and carefully spread it out evenly. Then spoon half the passion fruit pulp over the cream.Place the remaining meringue layer onto the passion fruit cream. Dollop and evenly spread the remaining cream onto the meringue. Decorate with mango slices and the remaining passion fruit.Optional- add more lime zest and some mint leaves as garnish. Serve immediately and enjoy.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.